Instructions: Combine the onions, butter and stock in a heavy, deep skillet. Cover and bring to a boil. Reduce the heat slightly and simmer briskly for 10 minutes. Uncover. Simmer for approximately 35 - 40 minutes, stirring occasionally, until the liquid is almost gone. Cook for a few more minutes, stirring constantly. The onions will begin to stick just a bit. Keep cooking and stirring for a few minutes more, using your wooden spatula to scrape up the browned deposits that form on the bottom of the skillet. Turn the heat up a bit more and let the onions begin to burn. Not scorching - just a little gentle burning and sticking on the bottom of the skillet.

Splash in the wine and boil until it is just about evaporated, stirring and scraping up the browned bits vigorously. Season with salt and pepper to taste. Remove from the heat. Serve at once over mashed potatoes. Well covered it will keep in the refrigerator for days.

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